Sauté ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary).
Add 2 cups strawberries, 1 cup pineapple, ¾ cup mango and the lemon, lime and orange peels; cook for another 2 minutes.
Add water, sugar and fruit juices and bring to a simmer, stirring occasionally.
Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches into blender. Puree and place in a large bowl.
Add remaining 1 cup strawberries, 1 cup pineapple, ¾ cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled.
Garnish with mint.

Combine cereal, pretzels and almonds in a bowl. Drizzle with melted chocolate chips; stir to combine. Spread mixture on wax paper-lined baking sheet and place in refrigerator to allow chocolate to set.

Melt chocolate chips in
double boiler. Place tofu,
vanilla and honey in food
processor or blender. Mix until
thoroughly blended. Place
melted chocolate in blender
and mix together. Place
sliced bananas in bottom of
crust in a single layer. Pour
chocolate and tofu mixture
over bananas. Place in the
refrigerator for 2 hours or
until set.

Preheat oven to 350 degrees. In baking pan, place chicken in a single layer and add milk. Bake for 25 to 30 minutes, or until chicken is cooked through. Remove chicken and allow to cool. Reserve milk. Cut chicken into bite-sized pieces.
Increase oven to 425 degrees. Meanwhile, in a large saucepan over medium heat, melt butter and add chopped onion. Saute for 3 to 5 minutes. Add flour and stir constantly until mixed well. Add chicken broth and cook until thickened. Add reserved milk, stirring constantly until thickened. Add peas, carrots and chicken. Season with salt and pepper.
Divide chicken mixture into 1 cup over safe tea cups or oven safe small dishes. Roll pie crust out and cut into 4 circles overlapping the oven dishes by 1 inch. Place crust over the chicken mixture, pressing sides to seal it. Brush tops with egg mixture and cut a slit into the top of each crust. Bake for 12 to 18 minutes. Allow to cool for 5 to 10 minutes. Makes 4 mini-pies.

Cook rice as directed on package. While rice is cooking, cut chicken into ½-inch pieces
Add 1 teaspoon oil to a 12-inch skillet or stir fry skillet and heat over medium high heat. Add chicken, sprinkle with salt. Stir fry 4 to 6 minutes or until browned. Set aside and keep warm. If using frozen pre-cooked grilled chicken breasts, just warm the chicken in the skillet for 3 to 4 minutes and keep warm.
Add 1 teaspoon oil to the skillet, add vegetables in small batches. Cook for 5 to 7 minutes, stirring occasionally, until vegetable are crisp-tender. Add cooked chicken, stir in classic-style stir fry sauce and heat through.
Divide rice among bowls. Top with chicken/vegetable mixture.

Add 1 teaspoon of olive oil in skillet; heat over medium heat 1-3 minutes. Add dried corn in single layer. Cook without stirring about 5 minutes or until corn is caramelized on one side. Remove from skillet.
Add taco seasoning to chicken pieces in large mixing bowl, coating them well
Add chicken to skillet and cook over medium-high heat for about 7 minutes. Remove chicken from skillet; set aside.
Add remaining Tablespoon of olive oil to skillet. Add rice; stir until well coated with oil.
Add broth and salsa; bring to a simmer. Cover skillet; reduce heat and simmer for 5 minutes.
Spoon chicken over rice mixture in Skillet. Sprinkle with cheese and corn. Cover and let stand 5 minutes or until cheese is melted.
Sprinkle cilantro on top and serve.

To prepare sauce, combine first 3 ingredients, stirring with whisk; set aside.
To prepare quesadillas, combine mangoes, chives and brown sugar, tossing gently to coat.
Heat a large skillet over medium-high heat, coat pan with cooking spray.
Arrange one-fourth of cheese and one-fourth of mango over half each tortilla; fold tortilla closed.
Place two folded tortillas in pan; cook 2-3 minutes each side until tortillas are lightly browned and crisp. Remove from pan and keep warm. Repeat procedure. Cut each tortilla into 3 wedges and serve with dipping sauce.

Heat oil in a wok or large skillet over high heat.
Add asparagus; cook, stirring for 4 minutes.
Stir in chicken, scallions, ginger, oyster sauce, chili pepper sauce and garlic; cook, stirring, until the chicken is juicy and just cooked through, then 1-2 minutes more.
Stir in pistachios and serve immediately

Heat 2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add bell peppers, asparagus, and lemon zest and cook about 5-6 minutes. Transfer vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons of olive oil and garlic to the pan and cook for about 30 seconds.
Add shrimp and cook, stirring constantly for about 1 minute.
Whisk broth and cornstarch in a small bowl until smooth and add the pan along with salt.
Cook, stirring, until the sauce has thickened slightly and the shrimp are pink. This should take an additional 2 minutes. Remove from heat.
Add back vegetables and top with lemon juice and fresh parsley. Toss lightly and serve.

Cook pasta, drain, keep warm
In large skillet cook onion and garlic in hot oil over medium heat until onion is tender
Add tomato, salt, black pepper and red pepper
Cook and stir over medium heat about 2 minutes or until the tomato is warm and releases some of its juices.
Stir in spinach and cook until it begins to wilt
Add white beans and cook for 1 minute more.
Stir pasta into spinach mixture, sprinkle with cheese and almonds.

Combine mustard, lemon juice and water
Brush both sides of fish with mustard mixture; cover and marinate in refrigerator for 10 minutes.
Place fish on a baking sheet lightly coated with cooking spray.
Sprinkle fish with dill, salt and pepper.
Bake at 350 degrees for 10-12 minutes or until fish flakes easily when tested with fork.

Heat 1 Tablespoon olive oil and 1 Tablespoon margarine in a large skillet.
Season chicken with salt and pepper then add chicken to the skillet.
Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side. Remove and set aside.
Add remaining olive oil, and margarine to the skillet. When hot, stir in shallots and cook until lightly caramelized, about 4 minutes.
Add blueberries and cook 1 minute.
Stir in vinegar, maple syrup and rosemary. Simmer about 10 minutes or until the blueberries have collapsed.
Return chicken to the pan and coat chicken with blueberry mixture. Cover skillet and allow to cook for about 10 more minutes or until chicken reaches 165 degrees F.

Heat margarine in large skillet and sauté the onion, celery, garlic parsley for 10 minutes.
Crumble whole wheat bread and cornbread into small pieces in a large bowl
Heat oven to 350 degrees. Add the spices to the bread mixture and mix. Add the onion mixture as well and stir.
Add the egg substitute and mix well.
Add the chicken broth and mix well.
Pour dressing into a nonstick baking pan and bake for 40 minutes.

Melt margarine in a large nonstick skillet over medium-high heat.
Add Brussels sprouts; sauté 5-10 minutes or until crisp and tender.
Add cranberries and remaining ingredients; cook a few minutes more until warmed through, stirring constantly.
Serve.

Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3-4 minutes. Drain.
Heat ½ teaspoon oil in large nonstick skillet over medium heat. Add Prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel and set aside.
Wipe out pan; heat the remaining olive oil. Add beans, garlic, sage and 1/8 teaspoon sea salt and pepper.
Cook, stirring occasionally, 3-4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining salt and pepper.

Place white and red potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer for about 15 minutes until tender.
Place blue potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer for about 12 minutes until tender.
Place all cooked potatoes in a large bowl after draining. Add onion, parsley, dill, chives and egg whites to bowl; toss gently.
Combine vinegar and remaining ingredients in a small bowl, whisk together. Pour over potato mixture; toss gently to combine.
Serve warm or chilled.

Peel and boil sweet potatoes. Heat oven to 350 degrees.
Drain and mash the sweet potatoes. Place them in a large bowl and add all ingredients. Stir well.
Spray a casserole dish with non-stick cooking spray. Place sweet potato mixture in the casserole dish and bake for 30 minutes.

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
In a large bowl, mash the potato tops and pulp with margarine. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg white, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through.

Combine next 11 ingredients in a large freezer bag. Seal bag and allow to marinate 20-30 minutes at room temperature.
Prepare grill or broiler.
Remove vegetables from bag, reserving marinade. Place vegetables in wire grilling basket coated with cooking spray and grill 8 minutes each side or until tender. (You could also back on sheet pan in a 400 degree oven for 20 minutes).
Place reserved marinade over grilled vegetables and serve.

Mix first 5 ingredients together for the dressing and set aside
Saute corn, pepper and onion in olive oil until they begin to brown in a skillet over medium-high heat.
Toss in black beans and warm through
Toss in dressing and coat evenly. Remove from heat.
Gently fold in tomatoes, avocado and cilantro. Serve warm.

Cook farro in pot of boiling water for 10 to 20 minutes until tender. Drain off any remaining water and then rinse with cold water. Add tomatoes, onions, chives and parsley together, then add to farro.
In separate bowl whisk garlic, vinegar, olive oil, salt and pepper. Add vinaigrette to salad and toss to coat. Serve.

In large pan, heat half of the olive oil on medium. Add onion and garlic. Sauté until onions are soft and clear. Add box of mixed ancient grains – not the seasoning packet – and stir for about 3 to 5 minutes, letting it toast. Slowly add wine and let simmer for 1 to 2 minutes. Add broth to mixture and allow to simmer for several minutes. Stir regularly.
In a separate pan, sauté the kale and carrots in the other half of the olive oil on medium. Cook for about 5 minutes. Add remaining broth and allow to simmer and be absorbed. Stir in kale, carrots, lemon juice, lemon zest, basil, salt and pepper.

In a medium skillet heat oil; cook cherries and onion for 5 minutes.
Stir in vinegar; set mixture aside.
In a medium bowl combine shredded cabbage and mayonnaise, cover and set aside.
Using bread knife, carefully split flatbread horizontally.
Spoon cherry relish on bottom slice of bread.
Layer meat on top of relish. Cover meat with shredded cabbage and mayonnaise.
Cover with top half of bread.
Cut into wedges before serving.

Combine first 6 ingredients in a small bowl, stirring well with a whisk.
Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture.
Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef.
Arrange about 3 tablespoons carrots over each serving.
Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

Cook grains in water as directed for 10 to 15 minutes until tender. Drain off any extra water. Combine orange zest, almond milk, cinnamon and honey. Add to cooked grains. Mix in dried craisins and serve.

Mix all filling ingredients together except strawberries. Set aside. Whisk together ingredients for crepes. Lightly coat a skillet with cooking spray and place over medium heat. Pour ¼ cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until bottom is lightly brown, about two minutes, then flip. Remove the crepe from pan, fill with ricotta cheese mixture and top with strawberries.

Blend peanut butter, pureed prunes, egg whites, and stir in flax, oatmeal, cinnamon, and salt.
Once well mixed, blend in cranberries, white chocolate chips.
Spray a 9 x 13 pan, and pat down the mixture into the pan with wet hands.
Bake 15 minutes at 350 degrees or until set.
Cut as soon as removing from the oven. Once cooled remove the bars from the pan.